Atukula Paramannam, Aval Payasam or Poha Kheer with Sugar

Atukula Paramannam or Aval Payasam or Pradhaman with Sugar, Poha Kheer
Atukula Paramannam, Aval Payasam, Poha Kheer

Atukulu, Aval or Poha as well as milk plays a very important role in celebrating Lord Krishna’s birthday. Atukula Paramannam (aka Aval Payasam or Poha Kheer) is a dessert that combines both and is made for Gokulashtami or Sri Krishna Janmashtami. 🙂

You can make this delicious dessert quickly and easily with ingredients that are commonly found in most Indian kitchens.

I have many more Gokulashtami, Krishnashtami Or Sri Krishna Jayanti Naivedyam Recipes for you to try!

Serves: 4

Time: 45 Minutes

Ingredients

  1. Thick Poha – 2/3 Cup
  2. Milk – 2 Cups
  3. Sugar – 2/3 to 1 Cup
  4. Cashews – 6 to 8
  5. Kishmish or Raisins – 10 to 12
  6. Ghee – 1 tbsp
  7. Green Cardamom – 3

Method to Make Atukula Paramannam, Aval Payasam or Poha Kheer

  1. The Preparations
    1. Peel the green cardamom and powder it. Set aside.
    2. Split the cashew into smaller pieces.
  2. Frying the Dry Fruits
    1. In a heavy bottomed vessel, over medium heat, heat the ghee.
    2. Add split cashews and stir-fry till they are light brown.
    3. Add the raisins and stir-fry for 5 to 7 seconds.
    4. Remove the fried cashews and raisins and set aside.
  3. Frying the Atukulu, Aval or Poha
    1. To the remaining ghee, add the atukulu or poha.
    2. Over low heat, stir-fry the atukulu or poha till they just start to change colour to light brown.
    3. Remove the poha and set aside.
  4. Making the  Atukula Paramannam, Aval Payasam or Poha Kheer
    1. Boil the milk till it reduces a bit.
    2. Add the sugar and simmer till the sugar boils.
    3. Add the fried poha/aval/atukulu and mix well.
    4. Boil the kheer till the poha/aval/atukulu softens.
    5. Turn off the heat.
    6. Add the cardamom powder as well as fried cashews and raisins.
    7. Mix well.
  5. Offer as naivedyam and serve as prasadam.

Tips

  • Be careful when you are frying the poha as it tends to burn rather quickly.
    • Ensure that the heat is low to medium.
    • Be sure to stir-fry the poha or atukulu.
  • Stir-frying the aval, atukulu, or poha ensures that it retains its shape even after you add it to milk. If you do not stir-fry it, there is a risk that the poha turns to mush in the boiling milk.
  • You could also use condensed milk. If you do reduce the milk to 1.5 cups, do not use sugar, and add about  3/4 cup of sweetened condensed milk.

10 thoughts on “Atukula Paramannam, Aval Payasam or Poha Kheer with Sugar

  1. Same Pinch Aruna.. I just scheduled the jaggery aval Recipe for IMC.. Was telling the kiddo the story about sudama and Krishna and his love for poha. Love this kheer.. great

Hey! I would love to hear your thoughts and suggestions. Do leave me a comment.